• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut capsicum into bite-sized chunks. Grate the carrot. Finely chop garlic. Tear kale leaves from stems, then roughly chop leaves. • Drain and rinse lentils. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook capsicum and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils, kale, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.

• Preheat grill to high. • Transfer lentil mixture to a baking dish. • Top with the mash, running through it with a fork to create an uneven surface. Drizzle with olive oil. TIP: The oil will help the top brown under the grill!

• Grill the pie until lightly browned, 8-10 minutes.

• Roughly chop coriander. • Divide Caribbean lentil and veggie pie between plates. • Sprinkle with coriander to serve. Enjoy!